Recipes - Garlic & Dill

Delicate chevre tarts look so impressive, yet they are so simple to make! Just for fun, after they came out of the oven, we toasted the tops with our culinary torch. You can leave that part out if you fear lighting your food on fire, which we did for a fraction of a second!

Stuffing Your Hamburgers with Garlic & Dill Chèvre will make your burgers unbelievably moist and delicious! Pro-Tip: keep your chef trick close to the chef-coat, and your guests will wonder where all that flavor came from!

Decadent and delicate Garlic & Dill Chèvre balls rolled in panko and pan fried, making an easy and popular appetizer to delight your friends and family!

Ingredients:

Garlic & Dill Chèvre (7 oz)

1/2 cup flour

1 egg

1/2 cup panic

1 cup marinara sauce

1/2 cup olive oil

parsley for garnish

Instructions:

Roll chèvre into balls, flattening slightly to allow for a good frying surface. Dredge in flour, egg and panko, then fry for 2 minutes on each side in a hot pan with oil. Flip gently, remove from pan, arrange with marinara sauce, and enjoy.

This gorgeous appetizer is a twist on the traditional Spinach Artichoke Dip, as the base is two of our most popular goat cheeses, Moonshot Goat Gouda aged in local red wine and our Garlic & Dill Chèvre.

Ingredients:

Garlic & Dill Chèvre (7 oz)

Moonshot (~7 oz piece)

I round loaf of bread of your choice

1 package frozen spinach, thawed, drained and squeezed dry

1 can artichoke hearts, chopped.

Instructions:

Preheat oven to 375. Slice then carve out a big hole in the bread. Shred the Moonshot; mix all remaining ingredients together. Scoop into bread bowl. Bake for 20 minutes. Cook time will vary depending on the bread you choose!